Seminar DescriptionThis seminar will introduce you to the France's Beaujolais region and to its lively and food friendly wines, from the larger Beaujolais AOP all the way to the prestigious Crus.
Bordered by the Bourgogne region to the North and the city of Lyon to the South, the rolling hills and plains of Beaujolais form a wine-growing area of 67 square miles. While Beaujolais does produce a small amount of whites and rosés, the region is best known for its versatile, light to medium-bodied reds – all single-varietal and made of Gamay Noir à Jus Blanc – which account for 98% of all wines produced in the region.
Beaujolais has 12 appellations - Beaujolais (red, white and rosé), Beaujolais Villages (red, white and rosé), and 10 Beaujolais Crus (reds only: Brouilly, Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas and finally Saint-Amour).
Bringing together a small community of 2,600 winegrowers, the region has an average annual production of 22,454,623 gallons (120 million bottles) – including 7,925,161 gallons (40 million bottles) of Beaujolais Crus, 7,925,161 gallons (40 million bottles) of Beaujolais and 6,604,301 gallons (33 million bottles) of Beaujolais-Villages – of which 40% is sold to export to over 110 countries.